stormbringer
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- Jun 11, 2006
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I'm making my first friut wine from plums. These are small plums; about the size of muscadines. I adjusted the brix to 22 prior to fermentation and everything has gone well. I made my final racking tonight and the wine is a beautiful ruby color and remarkably clear.
But -- the wine tastes very harsh. It lacks a "fruity" flavor. I'm wondering if this has to do with the wine being young since this is my first "from scratch" undertaking. Could be the variety of plum. I made 5 gallons of wine. My yield from the plums was just over 1 gallon of juice and I let the cap float for about 5 days in the straining bag.
I have a couple of bottles of conditioner and some recipees to sweeten the wine before bottling. The wineshould be drinkable and it definitely hasgood alcohol content. I took a small sample tonight during racking and experimented with the conditioner and sugar and I can't seem to get it right.It just lacksthe body, sweetness,and fruitiness that I associate with the other (kit) wines at this point in the making. I'mafraid something is not right and I seek your help.
Anyone have any suggestions? Edited by: stormbringer
But -- the wine tastes very harsh. It lacks a "fruity" flavor. I'm wondering if this has to do with the wine being young since this is my first "from scratch" undertaking. Could be the variety of plum. I made 5 gallons of wine. My yield from the plums was just over 1 gallon of juice and I let the cap float for about 5 days in the straining bag.
I have a couple of bottles of conditioner and some recipees to sweeten the wine before bottling. The wineshould be drinkable and it definitely hasgood alcohol content. I took a small sample tonight during racking and experimented with the conditioner and sugar and I can't seem to get it right.It just lacksthe body, sweetness,and fruitiness that I associate with the other (kit) wines at this point in the making. I'mafraid something is not right and I seek your help.
Anyone have any suggestions? Edited by: stormbringer